Slow-Cooked Short Rib Ragu
If there’s one thing that feels like a big ol’ cozy hug from the inside out, it’s this short rib ragu. You know, the kind that bubbles away all afternoon and makes the whole house smell insane—in the best way. Everyone walking in like “okay, what is THAT?” It’s rich and hearty, slow-cooked and full of flavor, with beef that basically melts when you look at it and a sauce that tastes like you’ve been working all day… even if you haven’t.
I like making this when I wanna slow things down and just cook from the heart. Nothing fancy or complicated—just good ingredients doing their thing. Toss it over some pasta, maybe throw a little burrata on top if you’re feeling extra, and if you want something just as Italian and delicious click here.
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👝 How to Store Leftovers
Store in an Airtight container for 3-5 days.
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🤔 Common Questions
Go with a dry red wine that you’d actually drink. Cabernet Sauvignon, Merlot, or even a good Chianti all work great. No need to break the bank, but skip the super sweet stuff.
Yes, you can! Boneless short ribs will still be delicious and tender, but bone-in adds a little extra richness to the sauce as it cooks. If you’re using boneless, just keep an eye on the cook time—it may be slightly shorter.
Slow-Cooked Short Rib Ragu
Ingredients
Equipment
Method
- Pat the short ribs dry with a paper towel. Generously season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven or deep oven-safe pot over medium-high heat. Add the short ribs and sear 2–3 minutes per side until deeply browned. Remove and set aside.
- In the same pot, add a little more oil if needed. Sauté the diced onion, carrots, and celery over medium heat until softened, about 6–8 minutes. Stir in the garlic and cook for 1 more minute.
- Add tomato paste and crushed red pepper flakes (if using). Stir well and let it cook for 2–3 minutes to deepen the flavor.
- Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly.
- Stir in the crushed tomatoes, beef broth, bay leaf, rosemary (or thyme), and sugar (if using). Nestle the seared short ribsback into the sauce. Bring to a gentle simmer.
- Cover the pot and transfer to a 325°F oven for 2.5 to 3 hours, or until the meat is fall-apart tender. (Alternatively, you can simmer gently on the stovetop for the same time, or use a slow cooker on LOW for 7–8 hours.)
- Remove the short ribs, discard bones, shred the meat with two forks, and return it to the sauce. Discard the bay leaf and herb stems. Let the sauce simmer uncovered on low for another 15–20 minutes to thicken.
- Cook pappardelle (or your fave pasta) until al dente. Toss it with the ragu or serve with the sauce spooned generously on top.
- Top with grated parmesan, fresh parsley or basil, and a dollop of burrata if desired. Serve with crusty bread and a glass of wine.
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